Process of purifying masse-cuite or syrup.



PATENTED MAY 29, 1906.

M. WEINRIGH.

PROCESS OF PURIFYING MASSE OUITE OR SYRUP.

APPLICATION FILED MAY 22, 1905.

y @tbz-wma Unire Monia Wnrnsion, or'

'entering routines, New ronx;

No. 822,171. i Specification of Letters Patent., .ratemea may 29,' 1908.

appiioanonrud my 22,1905. serial N9.' 261,587;

To all whom it may concern-i Be it known that l, MORIZ "Vl/'Enanrcm a jcitizen of the United States, residing at Yonk-I hikers, in the county of Westchester and State 5 of NewYork, have inventednew and useful improvements in Processes 'of Purifying Masse-Quite or Syrup, of which the followingis a specieatiorn p My invention relates-to a new and useful r'o process of purifiyingmasse-cuite'or Syrups; -'and it consists o the steps and series of steps constituting the novel process, which I wil hereinafter describe and claim. Y, i 4.lin the accompanyin drawing illustrate i 5 one form ofapparatus y means-of which my process may be successfully worked. i In a prior-patent, No. 711,603, granted to me October 21, 1902, there is disclosed a process for purifying and preserving raw-sugar zo by means of powdered lime before it undergoes the ordinary refining process and Wherein was secured a more' energetic urification, and when a plied to the working ofbeetsugar the e imination of the objectionable 2 5' smell and taste which become concentrated in the residual molasses. l have found4 that substantially the same system is applicable and can be used to. great advantage to massecuite, a mixture of sugar crystals and syrup 30 or molasses. The process can also be used.

' with the various .kinds of centrifugal run-- nings, which are the Syrups or molasses flowing from the centrifugal machines as commonly used inthe sugar industry. ln working my im 'roved process I have succeeded inremovlng from seventy to ninety per cent. of the total color and from forty to sixty per cent. of the total impurities present in the masse-cuite or syrup. In 4o addition when treating masse cuite' or Syrups derived from cane-sugar` I have succeeded in preserving all the fruit-sugar or glucose present without-forming any lime salts, whlch latter are so detrimental to crys- -4 5 tallization and to `the taste and flavor of the residual syrup. r

To make my present invention fullyunderstood and ap reciated, I have disclosed in the drawing a orm of apparatus wel] suit- 50 ed for my purpose; but the precisey character of the mechanical features therein shown are immaterial, as other forms of apparatus may be uscd and come within the scope of my in- -known form, having a revoluble stirrer B c irlto a tankC, having an internal stirrer of 55' To attain the results before alluded to, 1

volition. l

prefer to follow the methods which Twill now describe, having reference to the aforesaid drawing.-

The. masse-cuite Lor the runnings to be treated aremixed intimately and uniformly with a certain percentage of burnt lime (CaO) in -a finely-divided or powdered state. Therefore I employ aclosed'vessel A" of a propriate size and, construction, preferab y cylindrical, having within it a suitable stirring mechanism which may include the arms b, fixed to a revolubly-mounted shaft b and 0perating in conjunction with other and stationar arms a, fixed to the inside'of the vessel. onnecting With one end of the vessel 7o are two inlets, through one of which, d, the masse-cuite or runnings from the centrifugal are introduced in measured quantities and through the other, d2, the lime--powder is admitte also in measured charges .or quanti- 7 5 ties. The vertical shafthas means, as a pulley, through which power is applied to rotate the stirrer-arms-b, and by maintaining the cylinder or vessel A substantially full an intimate admixture of masse-cuite or 'centrifuo gal runnings and lime is'I effected. In the opposite or lower end of the cylinder or vessel A is a gate-controlled outlet e, through which themixed masse-cuite is allowed to run con-' tinuouslv into a second mixer B of welland having delivery-pipes c c with gates controlling the discharge therefrom. This second mixer B in ractice should have suficient ca aoity to a low the mixture t'o loere- "9o tained t erein, say, from twenty (20) 'to thirty (30) minutes before receiving its further treatment to enable the lime in the mixture to act thoroughly on the impurities andA coloring-matter under continuous stirring. When Lthe centrifugal runnings or molasses of any kind have been t us intimately mixed with the lime, theyhar allowed to run from the second mixer through the gated outletsl IDO appropriate.character-say like the stirring devices previously described for the cylinder A. In the tank C the runnings are dilutedl with'water to about thirty Brix., and`from the tank C the material is pumped into carbonation-tanks and therem carbonated to 0.1 per cent. alkalinity and filtered through filterresscs. The material is then carbonated or a second time (after adding about ton per cent. ol' the amount of lime used i-n I o the beginning) to neutrality or near to neutrality and then filtered again, whereupon the purification is completed.

If desired, instead of'carbonic-acid gas phosphoric acid or sulfurous acid may be eased; but carbonio-acid gas 1s to bepreferred,

because it is much cheaper and iltration thereby asvcommonly followed is more readily effected. In my working of this process I have obtained. good results .by carbonating at theisecond carbona'tiononly to 0.1'per j-has formed with apart of the sugar in`solution y sugar crystals and 'centalkalinity and then neutralizing by,

means of dilute phosphoric acid. i

When "treating masse-cuite or a urxture. 'i

'of raw 'sugar and syrup the treated mass is purged in 'a centrifugal 1) so situated that itv will receive the masse-cuite from the mixerB.

' A portion of the lime added to the mixture a suc'rate of lime in the form of granular particles, which particles partly. adhere to the artly iioat in the surrounding syrup. hese particles are retained in the centrifugal D, together with the sugar, and increase the yield'very materially.

On the other hand, when dissolving such sugars it is necessary to neutralizethelime in the sucrate in the manner before pointed out. When using instead of owdered caustic lime or powdered' dry sla ed lime, no such granular sucrate of lime is formed, and by washing the remaining sugar- 'in the centrifugal by the water or steam methods usually adopted in the ,industry thev firstv sugar will-be neutral or only faintly alkaline'.

rIhe runnin s fromthe centrifugal are, however, strong y alkaline and have .to be diluted .and carbonated in a manner similar to that before pointed out.

. cent. impurities, and twenty (20) per cent. 5C

. per cent. lfruit-sugar, 'and fifteen l The' amount of lime to lbe usedinmy lprocess Varies in proportion to the amountof impurities resent. Generally I useI one (1) part of ely-powdered caustic lime (CaO) to one and one-half parts of impurities, notcounting fruit-sugar or glucose as impurity, so that if, for instance, beetsugar runnings or syrups consist'of sixtyfive (65) per cent. sugar, fifteen (15) per water I add ten. (l0) per cent. of lime-powder,

and if cane-sugar runnings or syrup con-1 hydrated lime.

The syrup or molasses in the masse-cuite or the runnings to be treated shall have a density of at least 36 Baume, preferably 40 to 42 Baume, as I have found lthat the l lime acts with'more energy on color and im* purities when the latter are in a concentratedv state, on which principle and observation my hereinbefore-mentioned process and my present process are based. When applying, for instance, milk of limeto a thin sugar solu-v tion and carbonating atl the temperatures generally. employed," onlyl about half as much color and impurities will be removed and .considerable fruit sugar will -be de- .stro'yed v"and limesalts formed than when Aapplyin powdered' caustic lime to a concentrate solution of thev same purityv and: cara4 bonating it at the v temperatures substane tially as hereinbefore pointed out.

, vThe various temperatures which I preferv to employ after many experiments with my rocess at its various stages and for the different kinds of material to be treated are of prime importance and constitute an essential feature of'my invention.

When working masse cuitel or runnings from cane-sugar, it should be warmed up before mixing with the lime-powder to 43 to 45 centigrade. perature of ,the mass increases by the action of thelime to about centigrade. A temperature substantially in excess of 50 centrigrade should be avoided, owing to the fact that such increased temperature would result inthe destruction of the fruit-sugar in the mass and the formation of lime salts would set in. The ternperature during the first and second carbonation should be maintained between 35 and under 45 centigrade for the same reason.

, When the first carbonation is completed, the temperature can be safely raised After adding the lime the teme f Sie' -to to 60 centigrade to insure a sat'isfactory filtration, and when the second carbonavtion is finished the temperature may be-'iricreased to y95 to 100 centigrade. In this manner all the fruit-sugar or glucose resent will remain unimpaired and there'wi be an absence of the objectionable lime salts.

from beet-sugar, which generally contain no glucose,' the temperature before mixing should be *50 to 55 centigrade, which w1ll When working' masse-cuite or running'is'.

IIO

increase 5 centigrade by the action of the lime. .If the temperature before mixingis brought above centigrade, thel caustic lime will act 'too violently and may cause the formation of caramel. p The temperature during and after the first carbonation of beet-sugar solutions can be safely `maintained at to 80' centigrade and the temperature during the. second carbonation ator about the same; but that temperature is increased when carbonation is completed. and .beforeiiltration to v-to 100 centigrade.

' part of these runnings from the irst product caribe taken back and boiled along with the.

rst product, thus increasing their yield in 'sugar and materially diminishing their output of molasses.

Having thus described my invention, what I claim as new, and desire to vsecure by Letters Patent, is i 1. The process of purifying masse-cuite or impure sugar solutions which consists, essentially, in bringing the solution to a density of at least 36 Baume; Warming said solution to about 43 to 45 centigrade; mixing intimately and substantially uniformly therewith an amount of dry, nelypowdered, caustic lime equal to about one-haiil to twothirds of the impurities present; and carbonating at temperatures below 45 centigrade. y

-2. The process of purifying masse-cuite or impure sugar solutlons which consists essentially'in bringing the solution to a .den-

sity of about 42 Baume;4 warming to a temperature at which the lime will decompose and combine with the im urities resent,

vbut below thatv which will I estroy t e 4fruitsugar resent ororm caramel; mixing intimate y and substantially uniformly `thereof'dry, finely-powdered,

, 35 caustic' limeequal to one-haii. to two-thirds of the impurities present; and'carbonating the mixture at temperatures as defined above. 3. The process of purifying masse-cuite or impure sugar solutions which consists, essentially, in bringing the solution toa density of at least 36 Baume; warming said solution to' about 43 to 45 centi rade 3. mixing intimately and substantially un ormly therewith an amount of dry, finely-powdered 4 lime, equal to about one-half to 'two-thirds of the impurities resent; and carbonating at temperatures be ow 45 centigrade. l A In testimony .whereof I have hereunto set my hand in presence oftwo subscribing Wit- 5o nesses.

Monia WEINRrcn.

Witnesses:

T. W. FOWLER, C. W. 'FowLEe 

